Japanese Fish Seminar: Miyagi Salmon

Located on the Pacific coast in the southern Tohoku Region, Miyagi Prefecture (宮城県) is home to Matsushima, a coastal town offering one of Japan’s three most scenic views. Major catches by offshore fisheries include flounders, sardines and saury, while ocean fisheries get skipjack tuna. In the upcoming seminar, participants will get to learn more about みやぎサーモン, a type of coho/silver salmon.

Also known as Miyagi Salmon, this particular fish is cultivated under strict regulations from the Miyagi Prefecture Fishery Cooperative Association. Production numbers take up a whopping 90% share in the whole of Japan, making it the highest in the nation.

The juvenile fishes are grown in the clear stream of the mountains which have ideal water temperatures throughout the year. They are then transferred to holding cages in autumn when their weight reaches around 200g. After that, the salmon are in the ocean until they can be shipped out around early summer of the following year.

An established traceability system is also in place to track every stage of the salmon’s growth to ensure consumer safety. Using high-quality feed made with soybeans and other minerals, the fish produced have plenty of fat and natural flavours with no trace of fishy smells. Fish are quickly immobilised and drained before export so freshness is guaranteed.

During the seminar, you will get to enjoy the rich taste of Miyagi salmon in these wonderful dishes made by Chef Hara:

Kanda Wadatsumi and JF Zengyoren import fresh seasonal fish from different Japanese prefectures for your learning and sampling pleasure regularly. If you’re interested in learning more about the Fish Seminar, head to our Facebook page to reserve your seat.